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Red, White and Blueberry Salad

 Red, White and Blueberry Salad
Lovely and layered, this delightful gelatin salad rounds out any meal fruitfully. "Originally my grandmother's recipe. I regularly make it for potlucks," details. Linnea Tucker of Dolores, Colorado. "I believe my father would eat the entire dish himself it I let him!"
12-16 ServingsPrep: 30 min. + chilling

Ingredients

  • 2 packages (3 ounces each) raspberry gelatin
  • 2 cups boiling water, divided
  • 1-1/2 cups cold water, divided
  • 1 envelope unflavored gelatin
  • 1 cup half-and-half cream
  • 3/4 to 1 cup sugar
  • 1 package (8 ounces) cream cheese, cubed
  • 1/2 cup chopped pecans
  • 1 teaspoon vanilla extract
  • 1 can (15 ounces) blueberries in syrup, undrained

Directions

  • In a large bowl, dissolve one package of raspberry gelatin in 1 cup
  • boiling water. Stir in 1 cup cold water. Pour into a 13-in. x 9-in.
  • dish; chill until set. In a small bowl, soften unflavored gelatin in
  • the remaining cold water; set aside.
  • In a large saucepan, combine cream and sugar; whisk over medium heat
  • until sugar is dissolved. Add cream cheese and softened unflavored
  • gelatin; cook and stir until smooth. Cool. Stir in pecans and
  • vanilla. Spoon over raspberry gelatin. Refrigerate until completely
  • set.
  • In a large bowl, dissolve second package of raspberry gelatin in
  • remaining boiling water. Stir in blueberries. Carefully spoon over
  • cream cheese layer. Chill several hours or overnight. Yield: 12-16

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Red, White and Blueberry Salad (continued)

Directions (continued)

  • servings.